Imagine the incredible aroma of warm cinnamon and sweet, yeasty dough wafting through your home, a promise of pure comfort and joy. These Best Homemade Cinnamon Rolls aren’t just a breakfast treat; they’re an experience – a journey into creating something truly special from scratch. What makes this recipe so delightful is its surprisingly straightforward approach to achieving pillowy-soft rolls, swirled with a rich, buttery cinnamon filling, all generously slathered in the most divine, gooey cream cheese frosting you’ve ever tasted. Perfect for a lazy weekend morning, a festive holiday brunch, or simply when you need a little edible hug, these cinnamon rolls are sure to become a beloved tradition in your kitchen. You’ve got this!

Prep Time: 30 mins (active)
Total Time: 2.5 - 3 hrs (rising & baking time)
Servings: 12 delicious rolls

Ingredients:

For the Soft Dough:
▢ 1 cup Warm Milk
▢ 2 ¼ tsp Active Dry Yeast (one packet)
▢ ¼ cup Granulated Sugar
▢ 1 Large Egg
▢ ¼ cup Unsalted Butter, melted and cooled
▢ ½ tsp Salt
▢ 3 to 3 ½ cup All-Purpose Flour

For the Sweet Cinnamon Filling:
▢ ½ cup Unsalted Butter, very soft
▢ ¾ cup Packed Light or Dark Brown Sugar
▢ 2 tbsp Ground Cinnamon
▢ Pinch of Salt

For the Gooey Cream Cheese Frosting:
▢ 4 oz Cream Cheese, softened
▢ ¼ cup Unsalted Butter, softened
▢ 1 ½ cup Powdered Sugar
▢ ½ tsp Vanilla Extract
▢ 1-2 tbsp Milk or Cream

Instructions:

1. Activate Yeast & Mix Dough: In a large bowl, pour in the warm milk. Sprinkle the yeast over the milk along with 1 tsp of the granulated sugar. Let it sit for 5-10 mins until foamy. This shows your yeast is working! Add the remaining granulated sugar, egg, melted butter, and salt. Whisk together.
2. Add Flour & Knead: Gradually add 3 cup of flour. Mix with a wooden spoon until a shaggy dough forms. If very sticky, add more flour, 1 tbsp at a time, until manageable but still soft. Turn dough onto a lightly floured counter and knead for 5-7 mins until smooth and stretchy. (Or use a stand mixer with a dough hook).
3. First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap or a kitchen towel. Let rise in a warm, draft-free spot for 1 to 1.5 hrs, or until doubled.
4. Prepare Filling: While dough rises, combine the very soft butter, brown sugar, cinnamon, and salt for the filling in a small bowl. Mix with a fork until a spreadable paste forms. Set aside.
5. Roll & Fill Dough: Gently punch down the risen dough. Turn onto a lightly floured counter. Roll into a 12×18 inch rectangle (about ¼ inch thick). Spread cinnamon filling evenly, leaving a ½-inch border on one long edge.
6. Roll & Cut: Starting from the long edge without the border, tightly roll dough into a log. Pinch seam to seal. Cut log into 12 even 1.5-inch slices.
7. Second Rise: Arrange rolls cut-side up in a lightly greased 9×13 inch baking pan. Cover loosely. Let rise in a warm place for 30-45 mins, or until puffy.
8. Bake: Preheat oven to 375°F. Bake rolls for 20-25 mins, until golden brown. If browning too quickly, loosely tent with foil.
9. Make Frosting: While rolls bake/cool, prepare frosting. In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla. If too thick, add milk or cream, 1 tsp at a time, to desired consistency.
10. Frost & Enjoy: Let rolls cool for 5-10 mins. Spread frosting generously over warm rolls. Serve immediately!

Recipe Notes:

• Yeast is Your Friend: Use warm (not hot!) milk. If milk is too hot (hotter than a comfortable bath), it can harm yeast; too cold, and it won’t activate. Foaming means it’s good to go!
• Flour Power: Start with 3 cup of flour. Add more only if needed for a soft, slightly tacky (but not overly sticky) dough. Too much flour = tough rolls.
• Kneading Magic: Kneading develops gluten for soft, chewy rolls. Don’t skip it!
• Warm Spot for Rising: If your kitchen is cool, turn your oven on low for 1-2 mins, then turn it OFF completely. Place covered dough inside to rise.
• Clean Cuts Trick: Use unflavored dental floss for neat slices. Slide floss under the log, cross ends over top, and pull through.
• Don’t Overbake!: Look for a golden brown color. Overbaking makes dry rolls.
• Frosting Timing: Frost while rolls are warm (not piping hot) for best gooey results.
• Make Them Your Own: Add ½ cup finely chopped pecans or walnuts to the filling for crunch.
• Make-Ahead Tips:
  • Overnight Rolls: After step 7 (arranging in pan), cover tightly and refrigerate overnight. Next day, let sit at room temperature for 45-60 mins while oven preheats, then bake (may need a few extra mins).
  • Storing Baked Rolls: Cool completely. Store frosted rolls in an airtight container at room temperature for 2 days, or in fridge for up to 5 days. Reheat in microwave for 15-20 seconds.
• No Mixer? No Worries!: This recipe is great made by hand with a wooden spoon and some kneading enthusiasm.

There you have it – your key to unlocking the most incredible, pillowy-soft homemade cinnamon rolls, dripping with luscious cream cheese frosting! This recipe, especially when shared with loved ones on a cozy morning, is a true hug in a bite. We hope you enjoy the simple magic of baking these beauties and savor every single delicious, gooey, cinnamon-spiced moment. Happy baking!